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Kulaida
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Kulaida

30 min4 serv.20 февр. 2026 г.

Description

In the Czech Republic, the recipe for kulajda varies from region to region, but there are several key points: this soup is always made with potatoes and mushrooms as the base. Several types of mushrooms can be used together in one dish. This soup is always prepared thick, with flour serving as the thickener. Kulajda always includes seasonings—cumin and fresh dill—as well as a dairy product such as milk, cream, or sour cream. Additionally, vinegar is added to provide a slight tang. Take a look and remember: the soup is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    To prepare kulaida, we need mushrooms. Rinse them under running water and cut into small pieces. For this dish, you can use wild mushrooms, regular button mushrooms, or something in between. "Royal mushrooms" are available for purchase; these are regular mushrooms with a pronounced aroma and taste of wild mushrooms. They are very tasty and give an excellent rich flavor to the broth.

  2. 2

    Step 2

    Step 2

    Peel the onion and cut it into cubes.

  3. 3

    Step 3

    Step 3

    Peel the potatoes. Cut them into cubes. Pour boiling water over them and bring to a boil. After boiling, add a few bay leaves to the pot.

  4. 4

    Step 4

    Step 4

    While the potatoes are boiling, sauté the mushrooms in a frying pan, add chopped onion, and simmer together.

  5. 5

    Step 5

    Step 5

    Place a small amount of sour cream into a bowl.

  6. 6

    Step 6

    Step 6

    Add a tablespoon of flour to the sour cream.

  7. 7

    Step 7

    Step 7

    Pour a little water (0.5 cup) into the mixture and stir to dissolve. This is necessary so that when cooking, as we add the sour cream mixture to the boiling broth, the flour won't clump.

  8. 8

    Step 8

    Step 8

    Add the fried mushrooms to the pot with the potatoes. Cook for 15 minutes.

  9. 9

    Step 9

    Step 9

    Pour the sour cream mixture in, stirring constantly to prevent lumps from forming. Now prepare the eggs. Crack an egg into a cup. Add a teaspoon of 3% vinegar to the boiling soup. Carefully slide the egg into the boiling broth, making sure the yolk remains intact. Repeat the same process with all the eggs.

  10. 10

    Step 10

    Step 10

    Salt and pepper the soup, add ground cumin to it. Chop dill and parsley, add them to the kulaida. Turn off the heat.

  11. 11

    Step 11

    Step 11

    And here our kulaida is ready. It's a true art to catch a poached egg in a creamy soup. Each serving of soup should have one egg.